Sunday, May 19 2024

Tiramisu, or Tiramesù in Treviso dialect, is the quintessential Italian dessert; there are countless variations of it, and its simple gluttony has made it an international success.

Tiramisu is one of the five best-known Italian words in the world!

The history of Tiramisu is inextricably linked with that of Le Beccherie, a historic restaurant in Piazza Ancillotto in downtown Treviso.

It was there that the dessert was first codified, in 1972, when the entry Tiramesù appeared on the restaurant’s dessert menu.

Its genesis, however, goes back a few years earlier, when the then owner of the restaurant, Alba Campeol, was expecting her son Carlo.

The year was 1955. To help her young daughter-in-law and regain her strength, Alba’s mother-in-law used to prepare a hearty breakfast of eggnog and coffee for her, a boost of energy to tackle the day’s many tasks. When weaning was over and she returned to the restaurant’s kitchens, Alba thought of coming up with a new dessert inspired by that tasty breakfast and, together with the restaurant’s pastry chef Roberto Lolì Linguanotto, began a long period of experimentation, which ended precisely between 1971 and 1972.

The turning point was when, to make the cream, after countless attempts with cream, ricotta and other materials Alba and Linguanotto decided to use fresh mascarpone. In that same year, Le Beccherie participated in the Milan Trade Fair (now Expo), presenting a menu that ended precisely with Tiramesù.

On October 15, 2010, Le Beccherie’s Tiramesù recipe was deposited by notarial deed with the Italian Academy of Cuisine. From 1955 to the present, the fame of Teramisù has crossed national borders, becoming a symbol of Italy and the Veneto region in the world. An important role in the spread of this dessert was undoubtedly played by the people of Treviso, who in the Second Postwar period emigrated all over the world, bringing with them this dessert appreciated by young and old alike.









  • 6 eggs
  • 2 1/4 cups mascarpone cheese
  • 3/4 cup sugar
  • 10.5 oz (300g) ladyfingers (savoiardi)
  • 1 1/4 cups  brewed coffee
  • about 2-3 tbsp of unsweetened cocoa powder



  1. Prepare the coffee and let it cool.
  2. Separate the egg yolks from the whites.
  3. In a bowl, beat the egg yolks with the sugar until the mixture is light and frothy.
  4. Add the mascarpone cheese to the egg and sugar mixture and mix until smooth.
  5. In another bowl, beat the egg whites until stiff peaks form.
  6. Gently fold the beaten egg whites into the mascarpone mixture until smooth and creamy.
  7. Quickly dip the ladyfingers into the cooled coffee and arrange them in an even layer in a rectangular dish.
  8. Pour half of the mascarpone mixture over the ladyfingers.
  9. Add another layer of coffee-dipped ladyfingers and top with the remaining mascarpone mixture.
  10. Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  11. Before serving, dust the top with a generous amount of unsweetened cocoa powder.
There you go!
Now you can enjoy your homemade tiramisu. Enjoy!
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